give yogurt a breakfast boost

Pomegranate and chocolate yogurt

Lauren Salkeld

There’s a reason — or several, actually — why yogurt is such a popular breakfast. Packed with calcium, protein and good-for-you probiotics, yogurt is one of the best foods you can eat to kick off your morning. It’s also quick and easy to prepare, and keeps you full until lunchtime. Plus, yogurt is a culinary chameleon and partners with an incredible variety of ingredients, from pears and pecans to almond butter and honey to chocolate and coconut.

Try these interesting mix-ins and toppings from Lauren Salkeld of — you’ll never get bored of this healthy, hearty breakfast.

The recipes below can be made with Greek or regular yogurt, and any fat percentage will do. (Many popular yogurts come in 5 to 6 ounce containers, so the recipes call for that amount, but you can just scoop about 3/4 cup out of a big container if you prefer.) So grab a container of your favorite yogurt and dig in!

Pomegranate seeds and chocolate chips: Sprinkle 2 tablespoons each of pomegranate seeds and mini chocolate chips over 5-6 ounces of yogurt and stir to combine. (pictured above)

Date and pistachios: Pit and chop 1 Medjool date, then stir into 5-6 ounces of yogurt. Drizzle with honey and olive oil to taste, then sprinkle with 2 tablespoons of toasted, chopped pistachios.

Balsamic strawberry and toasted almond yogurt

via Today, article and images by Lauren Salkeld

Balsamic strawberries and toasted almonds: In a small pan, warm 2 tablespoons of balsamic vinegar over low heat until reduced by half, 3 minutes. Add 1/2 cup of thinly sliced strawberries and cook, stirring, for 1 minute. Let cool, then pour over 5-6 ounces of yogurt and sprinkle with 2 tablespoons of toasted, chopped almonds.

Cucumber and mint: In a blender, pulse together 1/3 cup of fresh mint leaves and 1 1/2 tablespoons of honey. Stir into 5-6 ounces of yogurt, then fold in 1/2 cup of peeled and cubed seedless cucumber.

Butternut squash and hazelnut: In a small baking dish, drizzle 1/2 cup of peeled and cubed butternut squash with olive oil, salt and pepper to taste, then roast in a 400 degree F. oven until tender, 30 minutes. Let cool, then spoon over 5-6 ounces of yogurt. Sprinkle with chopped, roasted hazelnuts and drizzle with honey, if desired.

Check out the rest of Lauren’s terrific ideas, HERE.

{via, article and images by Lauren Salkeld}

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Categories: Health, How To

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